Here we ditch the taco shell and use a hollowed-out avocado to hold a spicy turkey and black bean taco filling. The flesh of the avocado gets mashed with lime juice and cilantro for a quick and easy guacamole topping.
Nutrition per serving may change if servings are adjusted.
1 tablespoon avocado oil
8 ounces lean ground turkey
¼ cup chopped onion
1 teaspoon chili powder
¼ teaspoon salt
½ cup low-sodium black beans, rinsed
¼ cup salsa
2 ripe avocados, halved and pitted
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice
4 teaspoons shredded Mexican cheese blend
Heat oil in a medium skillet over medium-high heat. Add ground turkey, onion, chili powder and salt. Cook, stirring with a wooden spoon and breaking up large pieces of turkey, until cooked through, 4 to 6 minutes. Remove from heat and stir in black beans and salsa.
Carve out the flesh of each avocado half with a spoon, leaving about a ¼-inch border all around. Transfer the scooped flesh to a small bowl. Add cilantro and lime juice; mash with a fork until chunky-smooth.
Fill each avocado half with about ½ cup of the turkey filling (they will be very full). Top each with 1 teaspoon cheese and some of the guacamole.
324 calories;24 g fat(4 g sat); 9 g fiber; 16 g carbohydrates; 15 g protein; 89 mcg folate; 44 mg cholesterol; 2 g sugars; 0 g added sugars; 495 IU vitamin A; 12 mg vitamin C; 64 mg calcium; 2 mg iron; 351 mg sodium; 755 mg potassium
Folate (22% daily value), Vitamin C (20% dv)
Carbohydrate Servings: 1
Exchanges: 3½ fat, 1½ medium-fat protein, ½ lean-protein, ½ starch